What is the standard of perfect espresso dried beans for extraction?

What is the standard of perfect espresso dried beans for extraction?

If you make sure that the coffee beans are roasted accurately, the next step is to grind the coffee beans. The grinding of coffee beans is very important, and you need to take the time to adjust the grinding parameters before opening the shop every morning to ensure that the coffee extraction time is between 25 and 30 seconds.

You see, President Roosevelt obviously prefers the coffee powder on the left.

After grinding, you need to pour the coffee powder into the handle and compact it. The surface of the compacted coffee cake must be smooth, which ensures that the coffee can be extracted evenly. If the pressure is inappropriate or uneven, it can lead to the flow of coffee too fast or too slow. After pressing the coffee cake, you need to insert the handle into the coffee machine and start making coffee. Most of the coffee machines we use are semi-automatic, and the coffee machine itself sets a different amount of water, so all you have to do is press the button you want. If you use a manual coffee maker, you need to observe the amount of coffee in the cup to control the time of coffee extraction.

Strict extraction time and quantity: the beauty of concentration. When it comes to Espresso, many people may mistakenly think that the more the better, in fact, it is not. I've seen a lot of bar staff pick up Espresso with large 4-ounce cups (sometimes larger cups) and don't stop extracting until the cup is full. The correct amount of extraction should be between 1 and 1.25 ounces. In addition, if you do not want to do Double or Ristretto, please use an ounce cup to measure the correct amount of extraction.

The most basic time to cook a Single Espresso should be between 20 and 30 seconds (I try to think that about an ounce in 25 seconds is the best performance).

A standard double espresso is made of 14,17g coffee, using 88-95 ℃ of pure water, at 9-10 atmospheric pressure, and 47-62.5 milliliters (1.5-2 ounces) is extracted in 22-28 seconds. Espresso flows out of the filter mouth like warm honey, it has an ochre red color, of which crema accounts for 1030% of all ingredients.

1. Generally speaking, the coffee shop produces espresso with a glass of water (room temperature) to clean the mouth so that you can better feel the taste of espresso.

two。 By observing the color and state of cream, we can preliminarily judge the technology of making coffee at the bar and the freshness of coffee beans.

3. Equipped with a coffee spoon, usually used as a stirring. In fact, it also has a function, that is, to help check the thickness of oil (cream), the thickness of 3-5mm can be considered qualified.

4. You need to take a sip of espresso, don't swallow it, let it stay in your mouth for a while, like red wine.

5. Drink a sip of water, then drink espresso, drink slowly.